Study On The PSE Meat Preservation Methods And Meatballs Making Craft

PSE refers to the white, soft and the surface of exudative meat. It belongs to a heterogeneous meat.At present, the scientific researchers have been performing research on improving the quality of PSE meat, but the problem of the short freshness date has not been solved. This paper studies the PSE pork longissimus dorsi muscle, and it studies the preservation effect and the PSE pork meatballs making a craft, the results of the study are as follows:(1)For part textural properties(hardness, elasticity, chewiness) of PSE meat and normal meat and whole muscle protein degradation differences were analyzed, as can be seen from the experimental results, with the extension of storage time, accelerated the PSE meat color deterioration and the decrease of the quality and part textural properties(hardness, elasticity, chewiness). According to the test results, under the condition of cold storage, if the PSE meat could be cooked in 24 h after the slaughter, the quality of the meat can be ensured.(2)Through L9(34) orthogonal test,make the PSE after fresh liquid processing, vacuum packaging, the results showed that: compared with the control group, the evel of combination has a certain role in preservation, preservation solution for the optimal combination of 6% calcium propionate, 5% lactic acid, 3% sodium thiosulfate, 1% VC, which could effectively control TVB-N increase, delay pH increase and microbial growth..This can significantly prolong the storage period of PSE.(3)From homemade screening of natto strains have the inhibitor of bacteria characteristics of natto bacteria and its separation, based on physiological and biochemical test and homology analysis, further determine the screen strains of bacillus subtilis subgenus, and by Oxford cup bacteriostatic test, found that test sieve out the natto bacteria of escherichia coli, staphylococcus aureus, salmonella and saccharomyces, all have certain bacteriostatic effect, make the natto fungus in the test as natto fungus fermentation liquor by pH value and TVB-N value, to determine the best ratio of concentration of natto bacteria liquid is 1:2(100 ml natto fungus liquid add 200 ml sterile distilled water), and carries on the regression analysis on two indexes, the regression equation is obtained:y=9.0934-0.6402x+0.034x2-0.0005x3,to predict the natto fungus liquid 1:2 provides the theory basis for processing of PSE meat freshness.(4)Based on single factor experiment, response surface methodology studies TG added amount, SPI added amount of processing time and processing temperature, the hardness of the PSE meatballs, paul on Water. The optimum conditions obtained through optimization: TG added amount of 0.42%, SPI added amount of 1.09%, the processing time 37.34 min, treatment temperature is 43.65℃. Under these conditions, the PSE meatballs hardness 1700 g, water loss was 6.43%. The resulting data is modified, i.e., TG added amount 0.42%, SPI amount of 1.09%, the processing time is 37 min, treatment temperature 43℃, after experimental verification, in this condition PSE meatballs hardness 1685.46 g, water loss was 6.87%, consistent with the predicted value.